Mildly spicy, Italian-style
pasta salad with sun-dried tomatoes, smoked mozzarella, garbanzo
beans, salami and peperoncini dressed in a balsamic and Dijon
mustard vinaigrette.
Antipasto
Pasta Salad
- 1 pound rotini or fusilli
pasta, cooked according to package directions
- 2 garlic cloves
- 1 tablespoon Dijon-style
mustard
- 1/3 cup red-wine vinegar
- 2 tablespoons balsamic
vinegar
- 1 tablespoon water
- 1/4 cup vegetable oil
- 1/4 cup extra virgin olive
oil
- Salt and freshly ground
black pepper to taste
- 1/2 cup sun-dried tomatoes
(not packed in oil), soaked in hot water for 5 minutes, drained
well and chopped
- 1/2 pound smoked mozzarella,
cut into 1/2-inch cubes
- 1 (16-ounce) can garbanzo
beans, drained and rinsed
- 4 ounces sliced hard salami,
cut into julienne strips
- 10 to 20 bottled small
peperoncini, seeded and cut into julienne strips
- 1/4 teaspoon dried hot
red pepper flakes
- 1 cup loosely packed fresh
flat-leafed parsley leaves, minced
- In a blender blend garlic,
mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
- In a very large bowl toss
pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini
peppers, red pepper
flakes, and parsley.
- Chill salad, covered,
for 1 hour.
Serves 8 to 10.
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